Cooking Mom Uptown Recipes

Blueberry Breakfast Muffins

January 30, 2021

This Mom Uptown Original Recipe for Blueberry Breakfast Muffins is one I make often! Aside from the blueberries, the ingredients are staples in my kitchen, so it’s an easy one to throw together! I call them “breakfast” muffins because I just love how they can stand up to a side helping of Greek yogurt, making it a filling, but special breakfast! For this recipe, I tried the new Flourish High-Fiber Prebiotic Flour for an extra healthy breakfast boost! It was a perfect choice, but feel free to a traditional white flour!


Makes: 10

Active Time: 10 minutes

Total Time, Including Cooking and Cooling: 1 hour


  • 1 stick Unsalted Butter, softened
  • 1/2 cup Sugar, plus more for sprinkling
  • 1 Egg
  • 1 tsp Vanilla
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups Fresh Blueberries
  • 3/4 cup Buttermilk


Preheat oven to 350° F. Line a muffin tray with paper cups.

Cream the butter and sugar until light and fluffy. This is a quick recipe so I opt for the hand-mixer, but feel free to use a stand.

Add the egg and vanilla, beating until just combined. Set aside.

Whisk together the dry ingredients. Toss the blueberries with a couple tablespoons of the flour mixture in a separate bowl.  

Alternating with the flour mixture and the buttermilk, slowly mix both into the wet ingredients until combined. Fold in the flour-coated blueberries. (Batter will be thick.)

Using an ice cream scoop, drop batter into the muffin cups, dividing evenly. You can make anywhere from 9-12 muffins depending on the size you prefer, just adjust cook time accordingly. Sprinkle with a tablespoon or so of extra sugar. Bake 10 muffins for approximately 30 minutes, testing with a toothpick at about 25 minutes.

Let cool slightly and enjoy! Serve with Greek yogurt for a tasty breakfast!

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